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Michelle Butler is a registered dietician and innovation director at Good4U, a family-run Sligo-based healthy food company which she runs with her two siblings, Karol and Laura, and her mum Bernie. For 20 years, it has been making healthy eating accessible for all through its range of natural, functional plant-based snacks that use whole-food kitchen cupboard ingredients. Here, Michelle shares her life in food…
My earliest food memory is tied to the warm anticipation of the Sunday roast. The day felt special, there was something deeply comforting about the ritual of it all. Helping to set the table, sneaking a taste of stuffing before it made it to the plate, and finally sitting down together to tuck in… Even though I’m not really a meat eater today, the memory of those Sunday roasts brings a smile to my face, and I can still smell the aromas. I also have very fond memories of my nana’s wholesome chunky vegetable soup with parsnip and pearl barley.
Very positive and balanced. I’ve always enjoyed food and very much so go with the flow. I’m not a planned or structured eater, and our days and weeks can vary a lot. I enjoy a big colourful crunchy salad as much as I enjoy a portion of chips. There’s a time and place for it all!
The one that stands out for me is cauliflower cheese. Not really a meal as such, but I think it was the first thing I learned to make from scratch while studying Home Economics. It taught me patience and care in the kitchen while standing at the hob, carefully whisking the ingredients together waiting for the sauce to turn silky and smooth. It remains a go-to meal when I need a little warmth and nostalgia.
I grew up in a foodie family business, so I guess it was in my DNA. My parents have been in the food industry all their lives, and the hustle and creativity of their work gave me an appreciation for the transformative power of food — how it could nourish and bring people together. The real spark for me came when I began to understand the profound link between food and health. It was like a light bulb moment, realising that what we eat doesn’t just fuel us, but it shapes our well-being, our energy and our future. I knew I wanted to delve deeper into this connection and this led me to choose a career in nutrition and dietetics. I feel very fortunate to be in a position to merge science and creativity. Every day brings new opportunities to innovate and inspire, to take the science of nutrition and turn it into something tangible that empowers others.
Pasta with blended veggies, well that’s mostly for the kids or a prawn linguine with rocket, garlic, chilli, lime and parmesan. So easy and so good.
I haven’t found a herb or spice I don’t like yet. But I really can’t cope with the taste of walnuts. I’ve tried so hard to like them as I’m aware of all their benefits, but there is just something that doesn’t agree with my palate. Similarly, for sweeteners, I feel like I’m highly sensitive to them. This is why I will only drink a G&T if made with a premium tonic… It’s the only thing I’m fussy about really.
Spicy, spicy spice. As long as it’s spicy, I don’t mind. Or else lots of colour and carbs. I actually crave veggies when I’m hungover, which is a change from my 20s when I craved curry chips.
Savoury.
There’s something truly special about sharing a meal with friends. It goes beyond just the food—it’s the connection, the conversation, and the shared experience that makes it so different to eating alone. I like trying lots of different things from a menu, so I love tapas and the shared eating experience.
I think we need to draw more from the resources we have. I’d love to see more creativity with local and seasonal produce.
My husband and I visited friends in Amsterdam recently and they treated us to the most fabulous meal at their local restaurant called Saam, which merges Dutch and South African gastronomy. The entire experience was 5-star with a tasting menu and wine pairing. We laughed a lot, sampled a good selection of wines, guided by a very professional sommelier and the food was exceptional. It was a real treat.
When I think of culinary inspiration, my sister Laura and brother-in-law, Brian, are the first people who come to mind. Their passion for food and the way they bring it to life in the kitchen has always been something I’ve admired deeply. What’s even more incredible is that, even when their kids were little and life was at its busiest, they never let go of that spark. They’ve always made time for cooking, making it feel like an act of love, no matter how chaotic things got.
There’s a special kind of magic in their kitchen, where the energy flows and every meal feels like an experience. I’m constantly amazed by how they balance their family life with such creativity and passion for food. It’s like the kitchen is their happy place, and it’s contagious.
The energy is crucial—it should feel inviting, not rushed, but full of life, where the rhythm of the kitchen and the chatter of conversation create a lively yet comfortable vibe. I love being able to watch food being prepared.
Using local and sustainable ingredients is also very important, the food should feel connected to the region, with fresh, high-quality produce that supports the environment and local producers. It makes the meal feel authentic and thoughtful. I prefer a limited menu, as I get overwhelmed with too many options. Lighting plays a subtle but significant role too. There’s nothing worse than sterile, bright lights. Lastly, good wine is the perfect companion to a great meal.
